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TEST BANK
Foodservice Management: Principles and Practices
by June Payne-Palacio, Monica Theis
N
U
12th Edition
R
SE
D
O
C
S
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CHAPTER 1
The Foodservice Industry
Chapter Overview
This chapter sets the stage for succeeding chapters by providing the reader with a picture of
the history of food and the foodservice industry. A timeline traces the development of
foodservice in religious orders, royal households, colleges, schools, social organizations,
healthcare organizations, retirement communities, industry and business, restaurants, and
transportation companies from earliest records to present-day.
N
Chapter Outline
INTRODUCTION
U
KEY CONCEPTS
THE HISTORY OF FOODSERVICE
R
A Foodservice Industry Timeline
SUMMARY
SE
APPLICATION OF CHAPTER CONCEPTS
The Case Study
CRITICAL-THINKING QUESTIONS
CHAPTER REVIEW QUESTIONS
D
SELECTED WEB SITES
O
Learning Objectives
Following completion of this unit, the student will be able to:
•
C
trace the history and development of foodservice organizations from early times to the
present.
• describe how the history and development of foodservice organizations has made an
impact on present-day operations.
S
• discuss the role of religious orders and royal households in the development of
institutional foodservice organizations.
• describe the trends in college and university foodservice.
• identify how advances in microbiology, physics, and industrial engineering have led to
improvements in how food is produced.
• discuss how wars and economic conditions have impacted the foodservice industry.
• identify the legislation that has influenced school foodservice.
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• describe the evolution of foodservice in hospitals, nursing homes, and other health care
centers.
• discuss the impact of the popularity of automobile travel on the foodservice industry.
• trace the history of restaurants from early times to the present.
Learning Enhancement Activities
1. Have the students select one segment of the foodservice industry and do further
research on its history in order to develop "timelines" or time charts for that segment.
2. Ask the students to compare cookbooks in the library that were published in the early
1900s to some present day cookbooks. In what ways do they differ?
N
3. Conduct a research study among students on campus to determine what percent of
those surveyed have worked in the foodservice industry at some time in their lives.
How does this compare to the statistics stated in the chapter?
4. In small groups, have the students discuss their early experiences with school
U
foodservices. What did they like about it and what did they dislike, and why?
R
SE
D
O
C
S
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Test Questions
Multiple Choice
1. The restaurant industry Pocket Factbook indicates that the industry’s share of the food
dollar from 1955 to the present has:
A. decreased slightly
B. decreased by almost half
C. increased slightly
D. almost doubled
Ans: D Page 5
N
2. Scientific food cost accounting was first practiced in:
A. colleges and universities
U
B. medieval inns
C. royal households
D. hospitals
R
Ans: C Page 7
3. In medieval household kitchens the diet was largely dependent on
SE
A. meat
B. bread
C. fresh vegetables and fruit
D. fish
Ans: A Page 9
D
4. The biggest problem identified in the foodservice operations in the medieval
households was:
A. monotonous menus
B. poor service
O
C. lack of organization
D. unsanitary conditions
Ans: D Page 9
C
5. The earliest records of a restaurant culture come from:
A. Europe
S
B. China
C. France
D. United States
Ans: B Page 10
jhgfcdxs
TEST BANK
Foodservice Management: Principles and Practices
by June Payne-Palacio, Monica Theis
N
U
12th Edition
R
SE
D
O
C
S
jhgfcdxs
, kjhgfds
CHAPTER 1
The Foodservice Industry
Chapter Overview
This chapter sets the stage for succeeding chapters by providing the reader with a picture of
the history of food and the foodservice industry. A timeline traces the development of
foodservice in religious orders, royal households, colleges, schools, social organizations,
healthcare organizations, retirement communities, industry and business, restaurants, and
transportation companies from earliest records to present-day.
N
Chapter Outline
INTRODUCTION
U
KEY CONCEPTS
THE HISTORY OF FOODSERVICE
R
A Foodservice Industry Timeline
SUMMARY
SE
APPLICATION OF CHAPTER CONCEPTS
The Case Study
CRITICAL-THINKING QUESTIONS
CHAPTER REVIEW QUESTIONS
D
SELECTED WEB SITES
O
Learning Objectives
Following completion of this unit, the student will be able to:
•
C
trace the history and development of foodservice organizations from early times to the
present.
• describe how the history and development of foodservice organizations has made an
impact on present-day operations.
S
• discuss the role of religious orders and royal households in the development of
institutional foodservice organizations.
• describe the trends in college and university foodservice.
• identify how advances in microbiology, physics, and industrial engineering have led to
improvements in how food is produced.
• discuss how wars and economic conditions have impacted the foodservice industry.
• identify the legislation that has influenced school foodservice.
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, kjhgfds
• describe the evolution of foodservice in hospitals, nursing homes, and other health care
centers.
• discuss the impact of the popularity of automobile travel on the foodservice industry.
• trace the history of restaurants from early times to the present.
Learning Enhancement Activities
1. Have the students select one segment of the foodservice industry and do further
research on its history in order to develop "timelines" or time charts for that segment.
2. Ask the students to compare cookbooks in the library that were published in the early
1900s to some present day cookbooks. In what ways do they differ?
N
3. Conduct a research study among students on campus to determine what percent of
those surveyed have worked in the foodservice industry at some time in their lives.
How does this compare to the statistics stated in the chapter?
4. In small groups, have the students discuss their early experiences with school
U
foodservices. What did they like about it and what did they dislike, and why?
R
SE
D
O
C
S
jhgfcdxs
, kjhgfds
Test Questions
Multiple Choice
1. The restaurant industry Pocket Factbook indicates that the industry’s share of the food
dollar from 1955 to the present has:
A. decreased slightly
B. decreased by almost half
C. increased slightly
D. almost doubled
Ans: D Page 5
N
2. Scientific food cost accounting was first practiced in:
A. colleges and universities
U
B. medieval inns
C. royal households
D. hospitals
R
Ans: C Page 7
3. In medieval household kitchens the diet was largely dependent on
SE
A. meat
B. bread
C. fresh vegetables and fruit
D. fish
Ans: A Page 9
D
4. The biggest problem identified in the foodservice operations in the medieval
households was:
A. monotonous menus
B. poor service
O
C. lack of organization
D. unsanitary conditions
Ans: D Page 9
C
5. The earliest records of a restaurant culture come from:
A. Europe
S
B. China
C. France
D. United States
Ans: B Page 10
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